A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.
Author: Produce on Parade
Baby Bella Mushrooms
or Mushroom of Choice
Fresh Ground Chili Paste
(15 fl oz)
To start, press the
Silken Tofu (2 pckg)
. To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.
Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.
In a large pot, bring
Vegetable Broth (2 cups)
to a boil.
Lemongrass (4 stalks)
Fresh Ginger (1 cup)
Fresh Ground Chili Paste (1/2 tsp)
Brown Sugar (1/2 Tbsp)
to the broth and allow to simmer for about 5 minutes.
Meanwhile, dice the tofu into bite-sized pieces.
Baby Bella Mushrooms (8 oz)
Soy Sauce (1/2 Tbsp)
Coconut Milk (2 cans)
to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.
Once done cooking, remove from heat and stir in the
Serve hot and topped with
Fresh Cilantro (1/2 cup)
. Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!
Nutrition Per Serving
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